Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 6 people

INGREDIENTS

• 2 packages cream cheese
• 2 eggs
• 1 1/4 cup granulated sugar
• 2 tsp vanilla
• 4 oz canned pumpkin
• 1/4 cup vegetable oil
• 3 Tbsp water
• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 1 cup pecans

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Spray and prepare (with butter and flour) a nine-inch springform pan.
2. Mix the cream cheese, one egg, vanilla and 1⁄2 cup of sugar together until the mixture is smooth.
3. Mix the pumpkin puree, one egg, vegetable oil, water and 3⁄4 cup sugar together.
4. In a new bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together before mixing in your wet ingredients.
5. Pour about 3⁄4 of the cake batter in your pan. Top it with the cheesecake mixture, carefully, so the mixture does not sink.
6. Then, add the remaining cake batter to the top. Sprinkle the cake with pecans.
7. Cook your creation for about 45 minutes. Let the cheesecake cool then place it in the refrigerator for about four hours. Top the cheesecake with melted caramel.